There is a specific smell that defines the holiday season a warm, comforting fragrance that wafts through the kitchen, promising warmth, cheer, and sweetness. That smell is undoubtedly gingerbread. While traditional gingerbread men have their charm, sometimes you crave a texture that is impossibly soft, gloriously chewy, and infused with the deepest, most complex spice blend possible. Enter the Soft and Spiced Gingerbread Crinkle Cookies.
These aren’t your grandmother’s dry, stiff ginger snaps. These cookies are a revelation: ultra-chewy centers encased in a brilliant, cracked coating of powdered sugar. The signature “crinkle” effect happens as the cookie puffs up rapidly in the oven, splitting the heavy sugar coating, creating a stunning snowdrift aesthetic that perfectly complements the rich, dark interior. If you are looking for the absolute best recipe to bring intense flavor and stunning presentation to your Christmas cookie platter this year, these Soft and Spiced Gingerbread Crinkle Cookies are it. They embody everything we love about holiday baking: rich flavor, beautiful simplicity, and that unmistakable, intoxicating spice.
Why You’ll Fall Head Over Heels for These Soft and Spiced Gingerbread Crinkle Cookies
In a world saturated with holiday cookie recipes, what makes these Soft and Spiced Gingerbread Crinkle Cookies stand out? It boils down to a perfect trifecta of texture, flavor intensity, and stunning visual appeal. These cookies aren’t just good; they are showstoppers that will earn rave reviews and requests for the recipe every time you serve them.
The Perfect Texture: Chewy and Soft
Many gingerbread recipes result in a crisp, crunchy cookie great for dunking, but lacking in that satisfying chew. Our recipe leverages a high proportion of moisture (thanks to the molasses and brown sugar) and precise baking times to ensure the center remains incredibly soft, almost fudgy, while the edges achieve just enough structure to hold their shape. The cold dough, combined with the quick, high heat of the oven, forces the cookies to expand and crinkle properly, creating that delightful contrast between the creamy, powdered exterior and the plush, molasses-rich interior. This chewy characteristic is often the hardest thing to achieve in gingerbread, but with these Soft and Spiced Gingerbread Crinkle Cookies, it’s guaranteed.
A Complex and Deep Spice Profile
We don’t skimp on the spices here. While some recipes rely on a pinch of ginger, we use a robust blend of ground ginger, cinnamon, cloves, and nutmeg. The key to the deep, nuanced flavor of these Soft and Spiced Gingerbread Crinkle Cookies is the molasses. We specifically call for unsulfured molasses (sometimes called dark molasses), which imparts a richness and depth far superior to standard light corn syrups or even honey. This combination of potent spices and dark molasses creates a warmth that permeates every bite, making the cookie feel truly festive and deeply satisfying.
The spices used are not just for flavor; they play a role in the cookie’s color and aroma. The high level of cinnamon and ginger ensures that when these are baking, your entire home will be filled with the ultimate holiday scent a huge bonus during those cozy winter days. If you love deep, potent spice, similar to what you find in a rich, traditional gingerbread fudge, then these cookies will be your new favorite.
Visual Magic: The Signature Crinkle
The beauty of crinkle cookies lies entirely in their appearance. The powdered sugar coating fractures during baking, revealing the rich, dark gingerbread beneath. It looks like a cookie dusted with fresh snow. To ensure this dramatic crackle, we employ a crucial double-coating technique: first, a roll in granulated sugar, which acts as a barrier, followed by a thick layer of confectioners’ sugar. This simple step is the secret weapon behind the visual appeal of these Soft and Spiced Gingerbread Crinkle Cookies, ensuring that the powdered sugar doesn’t simply melt into the dough, but stays intact long enough to create that beautiful crackle.
In short, you will love this recipe because it delivers on every front: exceptional softness, intense gingerbread flavor, and a gorgeous presentation that makes them ideal for gifting or decorating a holiday table. They are truly the quintessential Christmas cookie.
Why The Soft and Spiced Gingerbread Crinkle Cookies Are Essential for Your Holiday Baking List
The holiday season demands special treats, and while traditional sugar cookies and chocolate chip cookies are always welcome, this time of year calls for recipes that embody seasonal warmth and cheer. If you’ve been searching for a compelling reason to commit to baking a new holiday staple, here are four compelling reasons why the Soft and Spiced Gingerbread Crinkle Cookies deserve a top spot on your list.
They Are a Fantastic Make-Ahead Treat
Holiday preparation is often frantic, meaning any recipe that allows for advance preparation is a winner. The dough for these Soft and Spiced Gingerbread Crinkle Cookies must be chilled a minimum of two hours, but up to 72 hours is perfectly fine. This extended chill time is a huge advantage. You can mix the dough days ahead of time, keeping it ready in the refrigerator until you are ready to bake. Furthermore, the baked cookies freeze beautifully. Once completely cooled, you can store them in an airtight container in the freezer for up to three months. Simply thaw them at room temperature for a quick, impressive dessert anytime.
The Double Roll Ensures Success
If you’ve attempted crinkle cookies before and found that the powdered sugar disappeared into the dough, you understand the frustration. This recipe solves that common baking problem through the innovative double-roll method. By rolling the dough balls first in coarse granulated sugar, you create a moisture barrier. This coarse layer prevents the molasses-rich dough from immediately absorbing the delicate confectioners’ sugar. The second heavy roll in powdered sugar sticks to this rough layer, creating a thick white coating that cracks spectacularly in the heat. It’s a foolproof technique that guarantees those picture-perfect snow-covered looks every single time you bake these Soft and Spiced Gingerbread Crinkle Cookies.
They Cater to All Ages and Palates
Gingerbread is a flavor universally associated with Christmas comfort. Unlike highly complex or intensely rich desserts, gingerbread is accessible yet sophisticated. These cookies strike the perfect balance: sweet enough for children but spicy and complex enough for adult palates. They are wonderful served alongside a mug of homemade spiced creamer or hot cocoa. Their soft chewiness also means they are easier for older relatives to enjoy than many hard, brittle holiday biscotti or snaps.
The Aroma Is Unbeatable
Baking is a multi-sensory experience, and the fragrance released by the potent blend of spices in these Soft and Spiced Gingerbread Crinkle Cookies is perhaps their greatest selling point. As the cookies bake, the aroma of ground ginger, cinnamon, and cloves fills your kitchen, instantly creating a warm, cozy atmosphere. This natural, comforting scent is far superior to any seasonal candle and is an integral part of the overall enjoyment of the holiday season.
If you want a cookie that is visually impressive, intensely flavorful, easy to manage amidst holiday chaos, and delivers that deep, comforting gingerbread experience, these crinkle cookies are the recipe you need.
Mastering the Ingredients for Perfect Soft and Spiced Gingerbread Crinkle Cookies
Creating these sensational cookies requires attention to quality ingredients and careful measurement. When baking highly spiced cookies like these Soft and Spiced Gingerbread Crinkle Cookies, the small details matter immensely from the type of molasses used to ensuring your butter is perfectly softened. Here is a detailed breakdown of everything you need, along with why each component is essential for achieving that soft, chewy texture and potent spice flavor.
Detailed Ingredients List
Dry Ingredients: The Flavor Foundation
- 2 ¼ cups All-Purpose Flour: The foundation of the cookie structure. Ensure it is accurately measured using the spoon-and-level method to prevent dense, cake-like cookies.
- 1 teaspoon Baking Soda: This leavening agent reacts with the acidic molasses and brown sugar to help the cookies spread and puff, contributing to the crinkle effect.
- ½ teaspoon Salt: Essential for balancing the deep sweetness of the molasses and intensifying the spice flavors.
- 2 teaspoons Ground Ginger: This is the star flavor! A generous amount ensures a genuine, spicy kick. Ensure your ginger is fresh (spices lose potency over time).
- 1 teaspoon Ground Cinnamon: Provides warmth and a classic pairing with ginger.
- ½ teaspoon Ground Cloves: Cloves add that necessary pungent depth, defining the true “gingerbread” flavor.
- ¼ teaspoon Ground Nutmeg: A subtle aromatic background spice that ties the blend together.
Wet Ingredients: The Moisture and Chew
- ½ cup (1 stick or 113g) Unsalted Butter: Must be softened to room temperature. Soft butter creams properly with the sugar, creating air pockets crucial for a fluffy texture before baking.
- ½ cup Packed Light Brown Sugar: The key to chewiness. The moisture content and mild molasses flavor in brown sugar are vital for the cookie’s texture and color.
- ¼ cup Granulated Sugar: Works with the brown sugar to provide sweetness and structure.
- ¼ cup Unsulfured Molasses (do not use blackstrap molasses): Crucial ingredient. Unsulfured molasses provides deep color, intense flavor, and high moisture, resulting in the soft, chewy texture characteristic of the best Soft and Spiced Gingerbread Crinkle Cookies. Blackstrap is too bitter for baking.
- 1 large Egg, at room temperature: Acts as an emulsifier and binder. Room temperature ingredients combine more easily, resulting in a smoother, more uniform dough.
- 1 teaspoon Vanilla Extract: Enhances all the other flavors.
Coating: The Crinkle Magic
- ½ cup Granulated Sugar (for the first roll): Creates the vital moisture barrier.
- 1 cup Confectioners’ Sugar (Powdered Sugar, for the second roll): Provides the bright white, crackled coating. Ensure you have plenty for a thick layer!
The Science of Gingerbread Spice Blending
For cookies labeled as Soft and Spiced Gingerbread Crinkle Cookies, the spice level must be assertive. We use 3 ¾ teaspoons of spices combined, which is significantly more than standard sugar cookies. When dealing with spices, especially potent ones like cloves and nutmeg, freshness is paramount. If your spices have been sitting in the pantry for years, they will be muted. Using freshly purchased spices will dramatically improve the fragrance and depth of flavor. If you enjoy a highly spiced profile, you might enjoy integrating a similar intense spice blend into other festive treats, such as this delicious gingerbread spice blend (follow for more holiday baking tips on my Pinterest).
Why Molasses Matters So Much
The distinction between different types of molasses is critical here. Molasses is a byproduct of refining sugarcane into sugar. Light molasses (or unsulfured) is generally preferred for baking as it is sweeter and milder. Blackstrap molasses, which is the result of the third boiling of the syrup, is very dark, viscous, and carries a distinctly bitter flavor that can overwhelm delicate baked goods. Using unsulfured molasses ensures that the dark, rich flavor complements the spices without becoming overpowering or bitter, guaranteeing a truly exceptional batch of Soft and Spiced Gingerbread Crinkle Cookies.
Necessary Tools and Equipment for Baking Success
While this recipe is straightforward, having the right tools makes the process seamless, especially when dealing with sticky molasses-rich dough.
- Stand Mixer or Hand Mixer: Essential for creaming the butter and sugars properly (Step 2). A paddle attachment works best for mixing this thick dough.
- Rubber Spatula: Necessary for scraping down the sides of the bowl to ensure all ingredients are incorporated evenly.
- Medium and Large Mixing Bowls: One for whisking dry ingredients, and the main bowl for mixing the dough.
- Measuring Cups and Spoons: Accuracy is key.
- Shallow Bowls (2): Crucial for holding the two different sugar coatings granulated sugar and confectioners’ sugar.
- Baking Sheets: Two large sheets are ideal for efficient baking.
- Parchment Paper or Silicone Baking Mats: Highly recommended. They prevent sticking and ensure even heat distribution, which aids in achieving the perfect crinkle and preventing flat cookies.
- Wire Cooling Rack: For cooling the Soft and Spiced Gingerbread Crinkle Cookies completely.
Detailed Recipe Instructions and Tips for the Ultimate Crinkle
The magic of crinkle cookies lies in the technique. Follow these detailed steps precisely, paying close attention to the chilling and coating instructions, to guarantee your Soft and Spiced Gingerbread Crinkle Cookies turn out perfectly chewy and beautifully cracked.
Part 1: Mixing the Dough and the Crucial Chill
- Whisk Dry Ingredients (Set the Flavor Base):
In a medium bowl, combine the flour, baking soda, salt, ground ginger (2 tsp), cinnamon (1 tsp), cloves (½ tsp), and nutmeg (¼ tsp). Use a wire whisk to ensure the leaveners and spices are completely and uniformly distributed throughout the flour. This prevents any pockets of unmixed spice or baking soda.
- Cream Butter and Sugars (Build the Foundation):
In the bowl of your stand mixer (or a large bowl with a hand mixer), combine the softened ½ cup Unsalted Butter, ½ cup Packed Light Brown Sugar, and ¼ cup Granulated Sugar. Beat them together on medium speed for 2–3 minutes. Tip: Stop frequently to scrape down the sides. The mixture should become noticeably lighter in color and fluffy in texture, signifying that enough air has been incorporated.
- Add Wet Ingredients (The Flavor Agents):
Reduce the speed to low. Add the 1 large Egg, ¼ cup Molasses, and 1 teaspoon Vanilla Extract. Mix only until they are just incorporated. Be careful not to overmix at this stage; overmixing can create tough cookies.
- Combine Wet and Dry (Forming the Dough):
Gradually add the reserved dry ingredients mixture to the wet ingredients, mixing on the lowest speed. Stop the mixer as soon as a thick, sticky dough forms. The dough will be very soft at this point, which is exactly why the next step is non-negotiable.
- Chill the Dough (Crucial Step for Crinkle):
Transfer the dough to an airtight container or cover the mixer bowl tightly with plastic wrap. Refrigerate the dough for a minimum of 2 hours, but preferably 3 hours or longer. This chilling process is absolutely critical for successful Soft and Spiced Gingerbread Crinkle Cookies. The cold dough is easier to handle, minimizes spreading during baking, and ensures the structure needed for the crinkles to form sharply. Do not skip this step!
Part 2: Rolling, Baking, and the Double-Coat Technique
- Prepare Oven and Coating Stations:
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Set up your two coating bowls: ½ cup granulated sugar in the first, and 1 cup confectioners’ sugar in the second. Have a generous amount of powdered sugar ready.
- Scoop and Roll the Dough:
Remove the chilled dough from the refrigerator. If it’s been chilled for a very long time (4+ hours), let it sit for 5 minutes just until it’s workable. Scoop rounded tablespoons of dough (about 1.5 inches wide) and lightly roll them between your palms into uniform balls. Uniformity ensures even baking.
- Double-Coat the Balls (The Ultimate Crinkle Secret):
This is the most important step for achieving beautiful Soft and Spiced Gingerbread Crinkle Cookies:
- First Coat (Granulated Sugar): Roll each dough ball thoroughly in the bowl of granulated sugar. This rough layer acts as a sealant and moisture barrier.
- Second Coat (Confectioners’ Sugar): Immediately roll the sugar-coated ball heavily in the bowl of confectioners’ sugar. You must apply a very thick, visible coating. Don’t just dust it press and roll until the entire surface is completely opaque white. The thicker the coating, the more dramatic the crinkle will be.
- Arrange and Bake:
Place the heavily coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Do not flatten the cookies. Bake for 10–12 minutes. The cookies are ready when the edges are set, the centers still look slightly soft, and the crinkles have fully formed and cracked across the surface. They may look slightly underdone in the center this is key to their chewy texture.
- Cool for Perfection:
Allow the Soft and Spiced Gingerbread Crinkle Cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They will firm up considerably as they cool, locking in that soft, chewy interior.
Troubleshooting and Variations for Your Gingerbread Crinkle Cookies
Even the best recipes sometimes need adjustments based on kitchen climate or dietary needs. Here are essential tips for troubleshooting common issues and suggestions for adapting your Soft and Spiced Gingerbread Crinkle Cookies.
How to Fix Common Crinkle Cookie Problems
My Cookies Spread Too Much!
Excessive spreading is usually due to insufficient chilling or using butter that was too warm. If your dough is still sticky after two hours, chill it longer (up to three or four hours). If the spreading issue persists even with cold dough, you may need to add 1–2 tablespoons of extra flour to the dough before the final chill. Also, make sure your baking sheets aren’t still warm from a previous batch; baking cold dough on a warm sheet accelerates melting and spreading.
The Powdered Sugar Disappeared (No Crinkle!)
This is the most common crinkle cookie issue. It almost always means the dough was not chilled enough or the coating was too light. Ensure you strictly adhere to the double-coating method: the granulated sugar provides the necessary barrier, and the confectioners’ sugar must be applied heavily think of it as encasing the cookie in a thick white shell. If the coating is thin, the moisture from the dough will dissolve the sugar before the cookie has a chance to set and crack.
My Cookies Are Dry and Crumbly
This is typically caused by over-baking or over-measuring the flour. Remember, these Soft and Spiced Gingerbread Crinkle Cookies should look slightly underbaked when they first come out of the oven. If the center looks completely set, they are likely already overdone. Stick precisely to the 10–12 minute baking time. Ensure your flour is spooned into the measuring cup and leveled, not scooped directly from the bag.
Creative Variations
Once you’ve mastered the base recipe, feel free to experiment with flavor and texture changes:
- Add Chocolate: For a decadent twist, consider adding ¼ cup of cocoa powder to the dry ingredients for Chocolate Gingerbread Crinkle Cookies. This deepens the color and adds complexity.
- Citrus Zest: Grate 1 teaspoon of fresh orange zest into the wet ingredients along with the vanilla. Orange and gingerbread are a magnificent pairing that brightens the overall spice blend.
- Spice Variations: If you enjoy a warmer spice blend, try substituting a pinch of cardamom or allspice for some of the nutmeg. For other soft, spiced cookies that take variations well, check out our recipe for Chewy Maple Brown Sugar Cookies.
Dietary Alternatives for Gingerbread Crinkle Cookies
It is possible to adapt these Soft and Spiced Gingerbread Crinkle Cookies to suit different dietary needs, though the texture may vary slightly.
- Gluten-Free Version: Replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum (such as Bob’s Red Mill or King Arthur). You may need to increase the molasses slightly (by 1 teaspoon) as GF flours tend to absorb more moisture.
- Dairy-Free/Vegan Version: Substitute the unsalted butter with an equal amount of high-quality vegan butter sticks (not tubs). Replace the large egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes until viscous). The molasses content naturally makes this cookie friendly to these swaps.
Nutritional Insights and the Benefits of Gingerbread Spices
While cookies are undeniably a treat, these Soft and Spiced Gingerbread Crinkle Cookies contain ingredients that offer more than just holiday cheer. Understanding the components allows us to appreciate the traditional ingredients used in gingerbread baking.
Approximate Nutritional Breakdown (Per Cookie, based on 30 yields):
Note: These are estimations based on average ingredient calculators and may vary depending on exact brands and measurements.
| Metric | Approximate Value |
|---|---|
| Calories: | ~130–150 kcal |
| Total Fat: | ~6–7g |
| Saturated Fat: | ~4g |
| Total Carbohydrates: | ~20g |
| Sugar: | ~15g |
| Protein: | ~1–2g |
The Power of Molasses and Ginger
Unlike refined white sugar, molasses provides a nutritional boost. Though it is still a sugar source, molasses contains essential minerals that are retained during the sugar-making process. These minerals include:
- Iron: Molasses is a good source of iron, which is essential for transporting oxygen throughout the body.
- Calcium: Necessary for bone health.
- Potassium: An electrolyte important for muscle function and blood pressure regulation.
By using molasses as the primary sweetener alongside brown sugar, the Soft and Spiced Gingerbread Crinkle Cookies offer a slightly more nutrient-dense profile than cookies relying purely on white sugar.
Health Benefits of Holiday Spices
The potent spices that give these Soft and Spiced Gingerbread Crinkle Cookies their signature flavor also come packed with natural benefits:
- Ginger (Zingiber officinale): Ginger contains gingerol, a compound with powerful anti-inflammatory and antioxidant properties. It is well-known for aiding digestion and soothing nausea.
- Cinnamon: One of the most studied spices, cinnamon is packed with antioxidants and has been linked to potential benefits in blood sugar management. It provides powerful anti-inflammatory effects.
- Cloves and Nutmeg: Both of these spices contain high levels of antioxidants that help fight oxidative stress in the body.
While one cookie won’t cure all ailments, incorporating high-quality, fresh spices into your baking is a delicious way to consume powerful natural compounds during the winter months. Enjoying your batch of Soft and Spiced Gingerbread Crinkle Cookies is a festive indulgence that you can feel good about.
Frequently Asked Questions About Soft and Spiced Gingerbread Crinkle Cookies (FAQs)
What is the difference between blackstrap molasses and unsulfured molasses for baking?
Unsulfured molasses (often called light or dark molasses) is the preferred choice for baking cookies like the Soft and Spiced Gingerbread Crinkle Cookies. It is sweeter and milder in flavor. Blackstrap molasses is the thickest and darkest variety, with a strong, slightly bitter flavor that can easily overpower the delicate spice balance in most gingerbread recipes.
Can I skip the chilling time for these crinkle cookies?
No, chilling time is absolutely critical for successful Soft and Spiced Gingerbread Crinkle Cookies. The cold dough minimizes spreading in the oven, which in turn allows the cookies to rise and push through the sugar coating, creating that distinct crinkle pattern. Chilling also solidifies the fat, making the sticky, molasses-rich dough easy to roll and double-coat.
How do I store Soft and Spiced Gingerbread Crinkle Cookies to keep them soft?
To maintain the soft and chewy texture of your Soft and Spiced Gingerbread Crinkle Cookies, store them in an airtight container at room temperature. For added moisture, placing half a slice of plain white bread or a small piece of apple in the container can help keep the cookies soft by transferring moisture to the baked goods.
Why do I need to double-roll the dough in two types of sugar?
The double-roll technique is essential for the crinkle effect. First, the granulated sugar creates a rough, non-dissolving barrier between the wet dough and the powdered sugar. Second, the thick layer of powdered sugar sticks to this barrier. This thick, stable coating cracks beautifully during the rapid oven expansion, delivering the signature look of these delicious Soft and Spiced Gingerbread Crinkle Cookies.
Can I use this recipe to make cutout gingerbread shapes?
No, this recipe is specifically formulated for a soft, chewy texture and high spread required for the crinkle. The high proportion of molasses and leavening agents means the dough would spread too much for crisp, defined cutout shapes. For cutouts, look for a recipe that uses less leavening and higher flour-to-fat ratio.
Conclusion: The Final Word on Gingerbread Perfection
The holiday season is a time for sharing joy, and what better way to do that than with a batch of homemade, perfectly spiced cookies? These Soft and Spiced Gingerbread Crinkle Cookies are more than just a dessert; they are an embodiment of winter warmth and festive tradition. By paying close attention to the quality of your ingredients especially the molasses and the bold spice blend and adhering to the crucial steps of adequate dough chilling and the double-sugar coating, you are guaranteed a professional-level result.
The resulting cookie is a masterful balance: a deep, potent gingerbread flavor that snaps with the taste of winter spices, a texture that remains luxuriously chewy long after cooling, and a visual presentation that elevates any cookie plate. Whether you are baking for a holiday party, preparing thoughtful homemade gifts, or simply craving the comforting aroma of ginger and cinnamon filling your kitchen, this recipe is designed for success.
Don’t settle for bland, crunchy gingerbread this year. Embrace the softness, savor the deep spice, and enjoy the dramatic beauty of the crinkle. These Soft and Spiced Gingerbread Crinkle Cookies are set to become a treasured part of your annual baking repertoire. Get your stand mixer ready, check your spice cabinet for fresh ginger, and prepare to delight everyone who tries them.
If you loved this recipe and are looking for more festive, easy-to-make holiday treats, be sure to browse our collection of seasonal recipes, including popular options like Eggnog Bread and our main recipe index. We encourage you to try these Soft and Spiced Gingerbread Crinkle Cookies soon and share your results! Happy baking!
Soft and Spiced Gingerbread Crinkle Cookies
Ingredients
Equipment
Method
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until fully combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, brown sugar, and ¼ cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract until just combined. Ensure the mixture is smooth.
- Combine Wet and Dry: Gradually add the reserved dry ingredients mixture to the wet ingredients, mixing on low speed until a thick, sticky dough forms. Stop mixing once the last streaks of flour disappear.
- Chill the Dough (Crucial Step): Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, but preferably 3 hours, or until the dough is firm enough to easily roll into balls. This prevents the cookies from spreading too much.
- Prepare Oven and Coating: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Place the ½ cup granulated sugar (for coating) in a small, shallow bowl and the 1 cup confectioners' sugar in a separate, shallow bowl.
- Scoop the Dough: Remove the chilled dough from the refrigerator. Scoop rounded tablespoons of dough (about 1.5 inches wide) and roll them lightly between your palms into uniform balls.
- Double-Coat the Balls: Roll each dough ball thoroughly in the bowl of granulated sugar first. Then, immediately roll the sugar-coated ball heavily in the bowl of confectioners' sugar. Ensure the entire surface is thickly and completely coated to guarantee the crinkle effect.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes. The cookies are done when the edges are set, but the centers still look slightly soft and puffed. The crinkles should have fully formed and cracked across the surface.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool while retaining their soft, chewy center.
